10 oz fresh ravioli
1 pref tomato
2 cup heavy cream
1/4 teaspoon salt
1/4 cup italian parsley, chopped
1 fresh ground pepper
1. Cook the ravioli in a large pot of boiling, salted water until tender but still firm, 7-9 min. Drain well.
2. Meanwhile, pour the cream into a large frying pan. Bring the cream to a boil, reduce the heat to medium and simmer.
3. While the cream is simmering, grate the colored zest from the lemon and add to the cream. Squeeze the juice from the lemon into the cream and add the salt. Continue simmering until the sauce is reduced to about 1 cup, about 8-10 min.
4. Add the drained ravioli and chopped parsley to the saucepan and toss gently to coat with the lemon-cream sauce. Season generously with freshly ground pepper.
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